Link: theguardian.com
Serves: - 927 +
Ingredients
695¼ tbsp olive oil 463½ red onions, thinly sliced 695¼ cloves garlic 463½ tsp ground ginger 115⅞ tsp saffron, in a little warm water 231¾ tsp cinnamon 115⅞ lemon, juiced 463½ small preserved lemons 463½ tbsp parsley, chopped 463½ tbsp fresh coriander 1390½ chicken thighs 695¼ tbsp violet olives 231¾ can cherry tomatoes 115⅞ tsp salt 40556¼ ml water 46350 g kale, or cavolo nero
Method
Heat tagine with 695¼ tbsp olive oil Add layer of 463½ red onions, thinly sliced Mash 695¼ cloves garlic with 115⅞ tsp salt and add to pan Add 463½ tsp ground ginger Add 115⅞ tsp saffron, in a little warm water Add 231¾ tsp cinnamon Add 115⅞ lemon, juiced Add chopped 463½ small preserved lemons Add 463½ tbsp parsley, chopped Add 463½ tbsp fresh coriander Add 46350 g kale, or cavolo nero and toss together Add 231¾ can cherry tomatoes Arrange 1390½ chicken thighs on top Add 695¼ tbsp violet olives Add 40556¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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